Method of preparing a food product.



WILLIAM O. EMERY, OF ORAWF PAUL, OF BONN, GERMANY;

ORDSVILLE, INDIANA, A ELLA PAUL, SOLE HEIRESS Ol" METHOD OF PREPARING A FOOD PRODUCT.

Specification of Letters Patent.

Application filed February 23,1904. Serial No. 195,322.

To all whom it may concern:

Be it known that We, WILLIAM O. EMERY, a citizen of the UnitedStates, residing at Crawf of Itlontgomery, State of Indiana, and J ordsville, county osurn NERKING,

a subject of the Emperor of Germany, residing at Bonn- ()Il-lllU-lilllllQ, Germany, and O'r'ro PAUL, deceased,

late a subject of the Emperor of Germany, and residing at litmn-on-thc-Rhine, Germany, h certain new and useful Method of Product, of which the following is a ave invented a Preparing a Food specification.

This invention relates to a chemically prepared foodprodnct which is especially adapted to be used'eithcr alone or a. basic material from which pro-digested or partly pro-digested foods may be manufactured, and

which material is also adapted for use food-product either by i materials.

The especial object of this as an undigested tself or in mixtures with other invention is to provide for the utilization of certain raw materials particularly the compressed or caked materials which are left as a residue in manufacturing peanut oil.

The nutritive value of the cakes which are left as a by-product in compressed materials or the manufacture of cotton-seed oils, linseed oils, or similar products has been recognized by manufacturers for some time past,

ND JOSEPH NERKING AND OTTO OTTO PAUL, DECEASED.

Patented Aug. 20, 1907.

[ as long as may be necessary to dissolve such nitrogel l l and although these cake residues have been utilized I for feeding cattle and for similar purposes, little effort has been made to utilize such materi als in the manufacture of food-products for table or hospital use.

The especial object of our inven tion is to provide a simple. and efficient way of manufacturing wholesome, nutritive food-products for table or hospital uses from the materials left as a residue in manufacturing peanut oil.

We will now describe our method as practiced with respect to this particular material, and will set forth the physical properties of the food-product which may be produced therefrom;

The material which we regard as especially well suitaccording to our method is peanut no which is left in the extraction of An average quality of peanut cake concd to be utilized cake, or the rcsid peanut oil. tains about forty per cent trogenons material, cake according to our method, t.rogenons material ma food-prod uct suitable for table or hospi In practicing our invention cake, the peanut; mersed in a strong brine to |5% of salt, ordinary salt is used,

of proteids or nutritive niand by the treatment of peanut practically all such niy be converted into a wholesome tal use.

as applied to peanut cake suitably powdered is first impreferably containing from 12 and the bath is maintained at. the. ordinary temperature, or if desired,

may be raised to approximately 100 Fahrenheit. The

ilmnersion of the peanut cake in the b rinc is continued nous materials as are soluble i takes about fifteen minutes.

should'be done in ordinary open vats though, if desired, the process may be lution at higher temperature and under insoluble residue from the peanut cake n brine which usually We prefer that this with agitation, alhastcned by sopressure. The is next filtered out or separated by decantation. The solution is then carefully neutralized or slightly 'acidulatcd, preferably with acetic acid or hydro-chloric acid.

is done first by using a solution This preferably consisting of about one part of acid to seventy-five parts of water, then using one of about'one to thirty, one to five.

and finally a solution of about This will cause the precipitation of a material having a flocculent, flaky or curdy appearance,

according to the rapidity with which the acid is added and also depending on the strength of acid employed,

which, when filtered out and washed and dried under diminished pressure has a coarse granular translucent appearance and is of a light brownish color.

It is then milled and bolted and this produces a substance having the appearance of a fine nearly white meal, or flour.

From its physical properties this material might readily be mistaken for flour or starch, although, as a matter of fact, it is a nitrogenous material containing little or no starch whatever.

This material as thus manufactured may be sold asa food-product direct, which can be prepared for table use guised and flavored by mixture by cooking,

or which can be dis with other ingredients,

It can also be employed as a basic material from which pro-digested or partly pre-digested food-products may be manufactured.

For this purpose, the material may be treated either with a solution of natural animal digestive fermcnts or acids,

or with certain plant ferments, as papain, etc., or again with dilute acids or acid salts, which produce similar rc-actions to the natural digestive j uices.

We are aware that changes may be made in practicing our invention by those who are skilled in the art,

without departing from the expressed in the claims.

spirit of the invention as For example, instead of using peanut cake in practicing our invention, any vegetable materials containing the same proteids as peanut cake may be used, as for example,

cotton-seed and linseed press cake, etc., after such materials have been freed from their coloring and odoriferous contents.

not Wish, therefore,

We do to be limited to' the exact process or product we have herein described, but

What We do claim and desire t ent of the United States is:-

o secure by Lteters Patl. The process of preparing a foodprodnct from the residual caked material which consists first in dissolving peanut oil cake in strong salt brin left by extraction of peanut oil.

soluble proteids of saide, separating the solution I from the insoluble matters, and then precipitating the desired product in the form of a granular precipitate by adding acid to the solution.

2. The process of preparing food products from material containing substantially the proteids which are contained in peanut press cake and substantially free from deleterious coloring and odoriferous matters, which consists first in dissolving, the soluble proteids of. said material in strong,' salt brine, separating the solution, and then adding acid to the solution and thereby obtaining a granular precipitatc' therefrom.

The process of preparing food products froln material containing substantially the proteids which are contained in peanut press cake, and substantially free from deleterious coloring and odoriferous matters, which consists first in dissolving the soluble proteids of said material in a WILLIAU O. EMERY.

JOSEPH NERKING. OTTO PAUL.

hands in the 20 Witnesses to the signature of William 0. Emery: II. II. IAS'lINl-l,

James G. Wi-mmxo. Witnesses to the signatures of Joseph Nerking and Otto Paul li-rri-zn Foss BAUMGAR'IUX. lu'lun FELTUN. 

